How do I wrap cakes to freeze them??

I have heard that layer cakes freeze nicely. I have an order for 24 6 inch 2 layer cakes and I would like to start baking them now…due in 3 weeks. I have no idea how to wrap them to keep them the freshest I can. I would appreciate anyone’s opinion on freezing cakes in general, as well:-) Thanks!!

I do two layers of plastic wrap and one of foil. The longest I have frozen them this way was two weeks and they tasted great. However, I know of others that have used this method for up to two months and had succes. I am getting ready to test some cakes next week which will be two months since I placed them in the freezer.

I freeze all my cakes, even If Im using them later the same day. I wrap them about 10 minutes out of the oven to trap the steam (that’s moisture that’s escaping!!) and the way I do it is that while the cake is still in the pan, I lay 2 layers of plastic wrap (or one if I’m using later in day) on top of the cake, place a cooling rack on top, flip it over and remove the pan, wrap up the layer, place the pan back on the cake and flip again and stick in the freezer. I think initially putting the wrapped layer back into the pan helps the cake keep it’s shape..with the added bonus on being able to procrasinate on washing the cake pan ;) Once the cake is frozen, I generally remove the layer from the pan but sometimes I forget and then I think I’ve lost a cake pan 3 weeks later only to find it hiding in the freezer…

Hi there. I don’t have a lot of experience with freezing cakes myself but I understand that the best way is as the posters above say. I’ve been told though that the key is when you take them out – take the plastic wrap off them straight away and wrap them in teatowels while they are defrosting. I’ve only had to do this once, and it worked well, but I would be interested to see if anyone else has any thoughts on this theory. 24 cakes in 3 weeks! Sounds like a good challenge. Good luck with it! :)

I’m in Wyoming and I’ve always call ‘dish towels’ tea towels, maybe I’m weird …anyhoo, I freeze my cakes because it does promote moistness and even when thawed, the cakes are sturdier and easier to handle than ‘fresh’ cake. I just unwrap my layers and let them sit on the plastic they were wrapped in…also, I always use parchment liners so I wait until the layer is thawed before removing (it’s sometimes hard to do when they are frozen!)

Aida, the WASC cake freezes beautifully. I do it quite often. I agree with Corrie. I think that the cake is even better after freezing. Somehow it is moister. I just find that I have to skim off a bit of the surface when it defrosts if I forget and leave it in the plastic wrap.

I’m right there with Corrie, I freeze them after about 10-15 minutes of them coming out of the oven even if I am decorating them the next day. I do a lot of WASC recipes and they freeze just fine! Wrapping and freezing them while they are still slightly warm really helps lock in the moisture.